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Centre de pilotage Sécurité des aliments 14 points

Cooking, Cooling & Reheating Log Audit Checklist

Cette liste de contrôle est en anglais.

Audit time and temperature logs for cooking, cooling, and reheating of TCS foods to confirm pathogen control and completeness of records.

FDA Food Code21 CFR 117

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Cooking Temperatures

  • Are poultry, stuffed foods, and reheated leftovers cooked to 165°F for 15 seconds? *
  • Is ground meat cooked to 155°F for 17 seconds (or per time/temperature table)? *
  • Are whole-muscle beef, pork, fish, and eggs for immediate service cooked to 145°F for 15 seconds? *
  • Recorded final cook temperature (°F)

Cooling

  • Are TCS foods cooled from 135°F to 70°F within 2 hours? *
  • Are foods then cooled from 70°F to 41°F within an additional 4 hours (6 hours total)? *
  • Are cooling methods documented (shallow pans, ice baths, ice wands, blast chiller)?
  • Recorded temperature at 2-hour cooling check (°F)

Reheating and Hot Holding

  • Is food reheated for hot holding to 165°F for 15 seconds within 2 hours? *
  • Is hot-held TCS food maintained at 135°F or above? *
  • Is cold-held TCS food maintained at 41°F or below? *

Log Review and Corrective Action

  • Are logs complete with times, temperatures, initials, and dates for each batch? *
  • Are corrective actions documented when temperature or time limits are exceeded? *
  • Are logs reviewed and signed by a supervisor or PCQI at a defined frequency?

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